Berliner Weisse

It all starts by aging the finest Hallertau hops in a controlled environment to achieve optimal results.  We then brew this fine beer in a traditional manner that creates an environment suitable for L. Delbrueckii (lactic acid producing bacteria) to grow and sour the beer while it cold conditions.  This low ABV% beer is bottle conditioned to perfection.

Tasting Notes:  By itself; to the nose it has a pleasant tartness and no hop aroma.  It has a slightly hazy appearance and is a golden straw color and has an extremely low bodied and slightly dry, the crisp tartness from the lactic acid keeps you coming back for more.  It has a bright-white-lace-like head that lasts throughout the pint glass and is highly effervescent.  The Berliner Weisse is best served at 55F.

With Raspberry syrup; to the nose is holds a tart-like raspberry aroma with no hop aroma.  Medium bodied and has residual sweetness that compliments the sourness from the lactic acid.  Has been known to taste like a fruity-effervescent wine.  With the addition of syrup the head retention is short and holds a smaller pink hued color that creates a lace throughout the pint glass.  The Berliner Weisse with a shot of raspberry syrup is best served at 55F.

With Woodruff syrup; to the nose is holds a tart-like melon-like aroma with no hop aroma.  Medium bodied and has residual sweetness that compliments the sourness from the lactic acid.  With the addition of syrup the head retention is short and holds a smaller lime-green hued color that creates a lace throughout the pint glass.  The Berliner Weisse with a shot of woodruff syrup is best served at 55F.

Food Pairing Suggestions: Grilled Sea-Salted-Chicken Salad with Oil and a shot of malted Vinegar.